EFFECTS OF WOOD TYPE USED FOR SMOKING ON THE QUALITY OF SMOKED Clarias gariepinus

Abstract

Effects of wood type used for smoking on the quality of smoked Clarias gariepinus was investigated. 45 Clarias gariepinus (average weight 324 ± 43g) were collected, smoked in three groups using Azadiracta indica, Anogeissus leiocarpae and Terminalia glaucensens. Proximate, organoleptic and Polycyclic Aromatic Hydrocarbons (PAH) were done on the samples. Data obtained was subjected to appropriate statistical analysis using SPSS 16.0 version. Crude protein make up the largest percentage of smoked C. gariepinus (40.460 ± 0.10% to 44.840 ± 0.10%), Wood species used significantly impacted on the odour (χ² ₌ 9.17 p<0.01) and flavor (χ² ₌ 6.37. p<0.05) of the smoked fish, Terminalia glaucencens is the most significantly preferred in terms of odour (mean value 37.70) and flavor (mean value 37.40) while Anogeissus leiocarpae smoked fish is the least preferred in terms of odour and flavor.  Twelve (12) polycyclic aromatic hydrocarbons (PAHs) were recorded in smoked C. gariepinus and there concentrations were  within tolerable limit. The order of total PAHs in smoked C. gariepinus based on the wood type is Terminalia glaucescens > Anogeisus leicarpus > Azadiracta indica. It is recommended that the outer layers of smoked fish should always be discarded in order to minimize PAH concentration in them.